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Tuesday, December 2, 2008

well i have finally decided on my 'go ahead honey' submission for this month... it was a tough call, but i've decided it's actually going to be the first of a three part series of 'my childhood+home.'

so growing up in my household was an adventure, and food was and is a huge focus. and good food. for my last submission i posted a recipe for the slow cooked food challenge that was persian- from my mother's homeland of iran. this month i wanted to pay homage to my other half- my african-american side. the story goes something like this... when i was fairly young, i'm guessing around 8/10 years old, my grandmother took me on a grocery shopping adventure because she wanted to teach me how to make some of her dishes. she was known for her pies, rolls, corn pudding, fruit cake, caramel cake, and more - all from scratch. the idea of using a boxed mix was unheard of and something that i carried on. her north carolina roots taught her real southern baking without measuring, but rather an eye that she wanted me to learn by watching and doing alongside her. and learn i did- she wouldn't have it any other way. she was an incredibly strong and beautiful woman, mother to nine wonderful and unique children, and i remember her each thanksgiving when i make her sweet potato pie.

i felt the real challenge of making this pie would be recreating it in a way that was 'healthier' and suitable to my diet (no refined sugar, crisco in the crust, gluten, or dairy) while still capturing the rich and tasty elements of it. i warned my dad about these changes at thanksgiving, and he acknowledged that it might not taste as good. then after he took his first bite he smiled and told me that the taste was not sacrificed and it was still 'good.' :)

so anyways, the recipe is really not that complicated, and the taste can be as strong or simple as you like it, depending on the spices and sweetness of your sweet potatoes. to me, it's more of the memories that come with it and remembering how proud it made my grandmother that i learned her recipes, and how proud i felt to stand by her side.

Annie Mae's Sweet Potato Pie - Adapted

*note- this was my first time trying to measure the recipe, so it actually turned out as two and a half regular pies, or it could be two deep dish ones.

Preheat oven to 375. Prepare your pie crusts. I used my crust recipe from my Apple Pie but used a stick of butter chopped up instead of the oil.

While still hot, peel and mash your sweet potatoes. Add the rest of your ingredients and mix with a stand mixer. Taste and adjust spices if you wish. If you're opposed to tasting raw egg, you can add everything except that, taste it, and then add the beaten eggs in. The flavor of your sweet potatoes will change the flavor of the pie, so i recommend organic sweet potatoes with a strong, bold, and sweet flavor.

Pour pie filling evenly into crusts and bake in oven for approximately 45 minutes-1 hour, depending on oven, etc.

Eat warm as dessert, cold for breakfast, with coconut milk ice-cream as a snack... ;)

This looks really good. I haven't had a true pie since before being diagnosed with celiac. I know my husband has really been wanting one. I took a look at your pie crust, and it gives me some ideas. I can't use millet flour, but I think I can make a pie crust now! I love sweet potatoes.

I need four hands and more time, there are so many recipes I want to try!